Assessments - 3, GPA: 3.7
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Place onion slices in bottom of stoneware; add meat on top. Top with carrots and celery and cover with tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours). BARBEQUED RIBS 2 slabs pork spareribs (2 to 3-lbs. each) 1 onion, sliced 1.2 teaspoon salt 1 jar (16-oz.) barbeque sauce 1.2 teaspoon ground black pepper -7 Rub each side of spareribs with salt and pepper. Cut ribs into serving portions. Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours). ROASTED PEPPER & BEAN CHILI 2 green bell peppers 1.2 teaspoon cumin 1 2 red bell peppers 1 can (14.2-oz.) crushed tomatoes 1 large onion, chopped green chilies 1 can (10-oz.) diced tomatoes and 1 zucchini, quartered and sliced 1/4-inch thick 1 can (15-oz.) garbanzo beans, drained 2 cloves garlic, minced 1 can (15-oz.) pinto beans, drained 2 tablespoon chili powder 1 can (15-oz.) black beans, drained 1 teaspoon oregano leaves Cut peppers in half and remove seeds. Slash edges so peppers will lay flat. Place skin side up on baking sheets. Broil peppers until blackened, about 15 minutes. Seal in plastic food bag. ALLOW to stand 15 minutes, rub skin from peppers and chop. Combine peppers and all remaining ingredients in stoneware. Cover; cook on LOW 8 hours (HIGH 4 hours). CHICKEN CACCIATORE 1 medium onion, thinly sliced 2 cloves garlic, minced 3-lb. chicken, cut up 2 teaspoon oregano leaves 2 cans (6-oz. each ) tomato paste 1.2 teaspoon basil leaves 1 can (4-oz.) sliced mushrooms, drained 1.2 teaspoon celery seed 1 teaspoon salt 1 bay leaf 1.2 cup dry white wine 1.2 teaspoon pepper Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stirtogether tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pourover chicken. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces over spaghetti or vermicelli. FAJITA STEAK ROLLS 2 beef top round or flank steaks, about 2 tablespoons fresh cilantro, minced 1 to 1 1.2-lbs. each, cut 1.4-inch thick 2 cloves garlic, minced 1 tablespoon olive oil 2 tablespoons lime juice 1 medium onion, chopped 1 jalapeno pepper, seeded and minced 1.2 cup chopped green bell pepper 1 can (2-oz.) chopped green chilies 1.2 cup chopped red bell pepper 1 cup salsa or picante sauce, divided Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about half of vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in stoneware. Spoon 1.4 cup salsa evenly over beef rolls. Cover and cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir 1.2 cup salsa into reserved vegetable mixture. Cover and refrigerate. Spoon remaining 1.4 cup salsa over beef rolls during last 15 minutes of cooking. Slice steaks into serving portions and accompany with vegetable-salsa mixture. -8 CLASSIC MEAT LOAF 2 pounds ground chuck 1 egg 1.2 cup chopped green pepper 1 packet (7.8-ounce) brown gravy mix 1.2 cup chopped onion 1 cup milk 1.2 teaspoon salt 4 to 6 small potatoes, cubed 1 cup cracker crumbs Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours). PORK CHOPS ON RICE 1.2 cup brown rice 1.2 teaspoon salt 2.3 cup converted white rice 1.4 teaspoon ground black pepper 1.4 cup butter or margarine 4 to 6 boneless pork chops, 3.4- to 1-inch thick 1.2 cup chopped onion 1 can (10.5-oz.) beef consomme 1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce 1 teaspoon dried thyme, divided 1.2 teaspoon paprika 1.2 teaspoon rubbed sage 1.4 teaspoon ground nutmeg Spray inside of stoneware with non-stick vegetable coating. Combine white and brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally, until rice is golden brown. Remove from heat and stir in onion, mushrooms, 1.2 teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange chops over rice. Combine consomme and Worcestershire sauce and pour over chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours). HERBED TURKEY BREAST 1 turkey breast (2 to 3-lb.) fresh or thawed 1.2 teaspoon dry basil leaves 2 tablespoons butter or margarine 1.2 teaspoon rubbed sage 1.4 cup garden vegetable-flavored 1.2 teaspoon dry thyme leaves whipped cream cheese 1.4 teaspoon ground black pepper 1 tablespoon soy sauce 1.4 teaspoon garlic powder 1 tablespoon fresh minced parsley Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and coo...